High-Protein Potato Leek Soup with Chicken
40 min405 kcal each
Silky blended potato and leek soup enriched with Greek yogurt and loaded with shredded chicken. All the comfort, roughly 37 g of protein a bowl.
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Plan this recipeIngredients
for 6 servings- Leeks3 piece
- Waxy potatoes907 g
- Chicken breast, boneless and skinless680 g
- Olive oil2 tbsp
- Garlic and herb seasoning2 tbsp
- Low-sodium chicken broth1440 ml
- Bay leaf1 piece
- Greek yogurt, plain, low-fat245 g
- Fresh chives1 tbsp
- Fresh dill1 tbsp
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 30 min- Halve the leeks lengthwise, slice into half-moons and rinse well in a bowl of water.
- Warm the oil in a large pot over medium heat, cook the leeks for 5–6 minutes until soft, then stir in the seasoning for a minute.
- Add the diced potatoes, chicken, broth and bay leaf, bring to the boil and simmer 18–20 minutes until the potatoes are tender and the chicken reaches 74 °C.
- Lift out the chicken and bay leaf, take the pot off the boil and blend the soup until smooth; shred the chicken.
- Loosen the yogurt with a ladle of soup, then blend it in slowly so it stays smooth; stir the chicken back in.
- Serve topped with chives and dill.
- Keeps 4 days in the fridge. Reheat gently without boiling so the yogurt does not split.
Nutrition
per servingCal
405
Protein
37g
Carbs
42g
Fat
11g
Of 11g of fat per serving, 2.5g is saturated.
